Are you ready for a taste of autumn that's both comforting and incredibly delicious? Then look no further than this Pumpkin Gooey Cake recipe! This easy recipe delivers a moist, spiced pumpkin cake with a gooey, caramel-like center that's perfect for cozy nights and fall gatherings. It’s one of those healthy meals that feels incredibly indulgent, a true champion among easy recipes and quick dinner ideas. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
This recipe makes one 9-inch cake.
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Goo:
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
Instructions:
Get started with the cake batter:
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. Dusting with flour helps prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream together the granulated sugar and brown sugar until light and fluffy. Beat in the pumpkin puree, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
Prepare the delicious caramel:
- In a small saucepan over medium heat, combine the granulated sugar and water. Do not stir. Cook until the sugar dissolves and turns into a light amber caramel.
- Carefully pour in the heavy cream (it will bubble up!), whisking constantly until smooth.
- Remove from heat and stir in the butter and vanilla extract.
Assemble and bake:
- Pour the cake batter into the prepared pan.
- Drizzle the caramel goo evenly over the top of the batter. A spoon helps with this.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn’t be completely clean due to the gooey center).
- Let the cake cool completely in the pan before cutting and serving. Patience is key here for the best texture!
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- Add ½ cup of chocolate chips to the batter for a delicious chocolate pumpkin gooey cake.
- Feel free to experiment with different spices, such as nutmeg or allspice.
- If you don't have pumpkin puree, you can substitute it with applesauce. The flavor will be slightly different, but it still works!
- For an even gooier center, slightly reduce the baking time.
Nutritional Information (per serving, approximate):
This will vary slightly depending on the exact ingredients used. This is an estimate for one serving from a 9-inch cake cut into 9 squares.
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
This Pumpkin Gooey Cake is the perfect addition to your repertoire of delicious dishes and best recipes. It's a simple yet impressive dessert that’s sure to become a family favorite. Enjoy this easy and healthy fall treat!